Wild Rice Hash

In the food world, a hash usually refers to a dish of chopped-up meat and vegetables often served with a gravy or, less often, with a splash of ketchup. This vegetarian version gets its texture and flavor from precooked wild ricesold vacuum-packed at specialty food storesand ground soy meat. Keep dessert lightperhaps just a lime sherbet.

6Servings

Ingredients

2 Tbs. olive oil

1 large onion, diced

12 oz. ground soy "beef"

4 oz. chopped celery

4 oz. mushrooms, diced

1 cup (13.5 oz.) artichoke hearts, well drained and chopped

8 oz. precooked wild rice

8 oz. shredded soy cheese, preferably mozzarella flavored

Preparation

Heat oil in a large skillet, and sauté onion for about 5 minutes, or until golden. Add ground soy “beef,” celery, mushrooms and artichoke hearts, and sauté for another 5 minutes.

Stir in wild rice, and cook for 2 to 3 minutes, or until rice is thoroughly heated. Add salt and pepper, hot pepper sauce if using, and soy cheese, and cook, stirring, for about 2 minutes, or until cheese melts. Remove from heat, and serve.

Wine Suggestions

This dish has a lot of flavor and a lot of texture to it. A light red wine would be the best match, either a pinot noir, perhaps La Crèma or King Estate Pinot Noir from Oregon. A bolder option that would also go well is the Columbia Crest Merlot/Cabernet Sauvignon blend from Washington state—it is light but full of the fruity flavors of berry and currant.